Cook as if You’re in a Rom-Com

It’s the third act. After an adorable meet-cute and some bumbling mishaps, our romantic leads — you and your valentine — have finally found each other. The lighting is warm, the wine is open and Aaron Neville’s “Crazy Love” is playing softly in the background. It’s time for dinner. Valentine’s Day calls for rom-com cooking,…

Easy Cleanup Is Romantic

Should I be embarrassed by the fact I like Valentine’s Day? Probably? But I do. I like everything chocolate, I think flowers are charming, I have nothing against a nice glass of wine and I melt when my children present me with homemade cards scribbled with their sweet handwriting. If you welcome an opportunity to…

The Cookbook ‘French Boulangerie’ Embraces Fermentation and Goes Beyond France

The subtitle of the stunning new cookbook “French Boulangerie,” from Ferrandi Paris, the French equivalent of the Culinary Institute of America, should be “Fermentation.” All but a couple of the recipes in the book involve the process. At the outset, after covering ingredients and explaining gluten, there are lengthy how-to’s describing several fermentation techniques: levain,…

I Love You, but I Hate Your Cooking

Food and love go hand in hand. For Valentine’s Day, we’re exploring this fiery connection in all stages of a relationship, from a first date to living together to breaking up. When Marta Hurgin first met Lisa Wolford, she loved Ms. Wolford’s sharp legal mind, her sense of humor and her empathy toward animals. And…

7 Quick and Easy Meals for Busy Weeknights

Finding the time to prepare nutritious meals can be a real challenge when you’re juggling family, work, and school commitments. This leaves little time for cooking complex meals. Quick meal preparation is made possible by clever planning and inventive thinking. Dinners turn out to be delicious and nourishing. We’ll cover seven quick and simple dinner…

Chili for the Championship

Many will make chili (above) today, one of the great foods of National Football League cuisine, up there with wings and nachos. Ali Slagle’s recipe is top-drawer: deep in flavor, spice and smokiness, and fairly easy to prepare. I like to make it with coarsely ground beef from the butcher instead of the more finely…